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2. Featured Sommelier Michael Scherzberg
As the sommelier of the New Orleans Grill inside the Windsor Court Hotel
in New Orleans, Michael Scherzberg maintains a wine list of 10,000 bottles,
including an exceptional selection of many Bordeaux Grand Crus and Dom Perignon.

3. An Irish Farmboy's Gourmet
St. Patrick's Day Menu Richard Corrigan’s Lindsay House is a fixture
on the London dining scene. Inside the kitchen of a quaint Soho townhouse,
Corrigan recreates and reinterprets the food of his childhood in County
Meath, Ireland. His hearty Celtic dishes are perfect for a gourmet's St.
Patrick's Day feast.

4. Irish Whiskey Shows Its
Independent Side Cooley Distillery is the only independent Irish distillery
currently operating. As such, it is an integral part of Irish whiskey’s
dramatic surge in popularity during the past fifteen years.

5. Saint Patrick’s Day
Celebrations in Cork County, Ireland A picturesque country house and farm owned by Ivan and Myrtle
Allen, Ballymaloe was built in 1948 upon the remnants of a 15th century
Norman castle. Darina Allen, Chef of the Ballymaloe Cookery School, says
their traditional family feasts on the holiday include stews, homemade
breads and puddings. Check out selected recipes to help you create your
own distinctive Saint Patrick’s Day menu.

6. James Beard Nominees Announced This year’s James Beard Foundation Awards Ceremony and
Reception will celebrate America's top culinary stars on Monday, May 10,
2004, at the New York Marriott Marquis. The theme of the event is “Sabor
Latino! - Latin Flavor!” More than two-dozen chefs from across the
United States and abroad will present the vibrant cuisines of Latin America.

9. Second Label Wines Most of the large and prestigious houses in Bordeaux have
second labels that offer excellent value and drinking qualities. These
wines generally shadow the style and characteristics of the flagship wines.
So at $20-$50 a bottle, you’re uncorking wine that embodies the
tradition, style and excellence of a grand vin, without the grand prices.

Method: Preheat oven to 450°F. Sift dry ingredients into a bowl and form
a well in center. Pour in most of the buttermilk. Using fingers or a fork,
mix in the flour from the sides of the bowl, adding more milk as necessary.
When the dough comes together, turn it out onto a floured surface and knead
lightly for a few seconds. Shape dough into a 1-inch-thick disc and cut
a large cross shape into the center with a knife. Place dough on a baking
sheet and bake for 20 minutes. Turn temperature down to 400°F and continue
baking for 15 minutes. To test for doneness, tap the base of the bread.
It will sound hollow if it is fully baked.